食材
水魷 Steeped squid 600克/g
陳皮魚蛋 Fish ball 300克/g
豬皮 Pig skin 300克/g
蘿蔔 Radish 適量/To serv
蒜蓉 Minced garlic 1湯匙/tbsp
薑蓉 Minced ginger 1湯匙/tbsp
醬汁
咖喱醬 Curry paste 3湯匙/tbsp
柱侯醬 Chu Hou paste 1湯匙/tbsp
沙爹醬 Satay paste 2湯匙/tbsp
紹興酒 Shaoxing wine 1湯匙/tbsp
蠔油 Oyster sauce 2湯匙/tbsp
生抽 Soy sauce 2茶匙/tsp
砂糖 Sugar 1湯匙/tbsp
作法:
1 ：
食材洗淨切至合適的大小 Wash and cut all ingredients into appropriate size.
2 ：
水魷與薑同汆水2分鐘後撈起 Blanch steeped squid pieces with ginger slices for 2 minutes.
3 ：
爆香蒜蓉及薑蓉，下咖喱醬、柱候醬及沙爹醬爆香 Stir fry minced garlic and ginger until fragrant. Add curry paste, Chu Hou paste and satay paste and stir fry until fragrant.
4 ：
下水魷兜煮勻略煮，下餘下調味料及適量水煮滾 Add steeped squid pieces and cook for awhile. Add remained seasonings and some water and bring to a boil.
5 ：
盛起魷魚，下其他食材煮至入味 Take away squid pieces and set aside. Add all other ingredients and cook for a while.
6 ：
魷魚回鑊，煮滾即成 Add squid pieces back and bring to a boil. Done.